Mix it Up

Though the meaning behind the holiday itself is serious, the trappings, such as Easter bonnets, baskets and painted eggs, are all about flair. Easter brunch, of course, is no different.

Ho-hum dishes will never find a place at the table. But if you've been the designated cook year after year, it's difficult to come up with one homerun after another.

Look no further than a convenient pre-mixed product in your supermarket's produce aisle. Though you can get it in a pre-packed bag, "spring mix," or mesclun, or field greens, as it's often called, is that delightful blend of greens, fresh herbs and sometimes edible flowers that's often available for you to grab right from the loose fresh-greens section.

Some of the popular greens found in mixes: arugula, frisee, radicchio, mache, sorrel, oak leaf and endive. Excellent herbs for inclusion include tarragon, chervil and parsley. Dandelions sometimes bloom as the edible-featured flower.
Once you've got your mix in your Easter shopping basket, consider delving beyond the usual delicious salad. Greens in general (such as arugula or spinach) and especially spring mix are outstanding (and a surprise touch) in lots of cooked dishes, too.

Generally added at the end for a slight wilt, they make a highly memorable impression in recipes, such as the following caramelized pear, Gorgonzola and spring-mix omelet or toasted ciabatta with shrimp and spring mix. That is a favorite in the home of Food Network series star Giada De Laurentiis, with everyone from her young daughter to her grandparents.
             

TOASTED CIABATTA
WITH SHRIMP AND SPRING MIX
Bread:
1 (1lb.) loaf ciabatta bread, trimmed and halved horizontally (see note 1)
Olive oil for drizzling
1 Garlic clove, halved
Topping:
3 Tbsp Olive oil
1 large, or 2 small, Shallots, thinly sliced
1 Garlic clove, chopped
1 lb. Extra-large peeled and deveined shrimp
Kosher salt, to taste
Freshly ground black pepper, to taste
6 Plum tomatoes, chopped
º cup Dry white wine
º cup Low-sodium chicken broth
2º packed cups Spring mix (see note 2)
Ω cup (4 oz.) Mascarpone cheese, brought to room temperature just before using

Yields 4 to 6 servings.

To prepare the bread: Place an oven rack in the center of the oven. Preheat the oven to 400∞ F. Arrange the bread halves on a baking sheet and drizzle with some olive oil. Bake until light golden, 13 to 15 minutes. Cool for 2 minutes. Making sure it's not too hot, rub the warm bread with the cut side of the garlic.

To prepare topping: While the bread is baking, in a large skillet, heat the 3 tablespoons of olive oil over medium-high heat. Add the shallot and garlic and cook, stirring frequently, until soft, about 2 minutes. Season the shrimp with salt and pepper and add to the skillet. Cook for 3 to 4 minutes, until just pink and cooked through. Carefully remove the shrimp to a cutting board.

In the same skillet, add the tomatoes and season with salt and pepper. Cook over medium-high heat until the tomatoes start to soften, about 4 minutes.

Meanwhile, cut the shrimp into Ω" pieces.

Turn the heat under the skillet to high. Add the wine and using a wooden spoon, scrape up the browned bits that cling to the bottom of the pan. Boil for 2 minutes. Add the broth and boil until most of the liquid has evaporated, about 2 minutes.

Remove the pan from the heat. Add the shrimp, spring mix and mascarpone, and stir until the mixture is creamy. Season to taste with salt and pepper. Spoon the creamy shrimp sauce over the bread and sprinkle with salt and pepper. Cut into slices and serve.

Note 1: The ciabatta bread foundation makes this recipe like a foot-long gourmet pizza. You can substitute any long, crusty-on-the-outside and airy-on-the-inside loaf of bread.

Note 2: Any type of "spring mix" can be used; ones including arugula and fresh tarragon are especially good.

-Adapted from Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner by Giada De Laurentiis (Clarkson Potter, $35).


CARAMELIZED PEAR,
GORGONZOLA
AND SPRING MIX
OMELET
1 ripe (but not too soft) Bosc pear or pear of choice
1 Tbsp Olive oil
1 Tbsp Butter
Pinch of salt
º cup Sauvignon Blanc or Pinot Grigio wine (optional)
6 large Eggs
6 Tbsp Water
Pinch of salt
2 tsp Butter
Ω cup Gorgonzola (or blue cheese of choice)
1 cup Loosely packed "spring mix" (see Note)

Yields 2 omelets.

Slice the pear in half. Cut out the core and discard. Slice the pear into
1/3-inch slices.

In a wide skillet over medium heat, melt the butter and olive oil together. Once hot, add the pear slices and a pinch of salt. Once golden brown (about two minutes), flip over slices. Carefully add the wine and simmer until the wine is almost gone. Turn the heat off and set aside.

Whisk the eggs, water and a pinch of salt together in a bowl.

Repeat the following process for each omelet:
In a large non-stick skillet over medium heat, melt 1 teaspoon of butter. Pour in half the egg mixture. Using a rubber spatula, pull the egg away from the side of the pan and tilt the pan to allow the uncooked egg to fill the empty spaces. Repeat until the egg is fully cooked. Turn off the heat and put one half of the cheese on one side of the omelet. Add half of the pears and half of the spring mix. Fold the omelet over and turn upside down onto a plate.

Note: Any type of spring mix can be used; ones including arugula are especially good.
-Adapted from Chef Jeffrey Saad, author, Jeffrey Saad's Global Kitchen: Recipes Without Borders (Ballantine, $22).